Red Chimichurri Sauce (Chimichurri Rojo)

Name: Red Chimichurri Sauce (Chimichurri Rojo)
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1/2 cup Olivea Extra Virgin Olive Oil; 1 cup roasted red bell peppers, drained if jarred; 3/4 cup fresh flat-leaf parsley, roughly chopped; 1/4 cup fresh cilantro, roughly chopped; 3 garlic cloves, minced; 3 tablespoons red wine vinegar; 1 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper, freshly ground

This vibrant Argentine sauce combines roasted red peppers, fresh herbs, and Olivea Extra Virgin Olive Oil for a bold, smoky condiment. Perfect for grilled meats, roasted vegetables, and sandwiches, it captures the spirit of Argentine asado with bright acidity and herbaceous depth.

By Olivea Kitchen | Published April 20, 2026

Jump to Recipe

Prep 10 min

Cook 0 min

Total 10 min

Easy

Why We Love This Recipe

Red chimichurri is a flavor powerhouse that transforms simple ingredients into something worthy of an Argentine steakhouse. The roasted red peppers deliver sweet depth and beta-carotene (which your body converts to vitamin A), while fresh parsley and cilantro contribute antioxidants and a bright, herbaceous complexity that makes every bite feel intentional.

The foundation of this sauce is Olivea Extra Virgin Olive Oil, which carries its own polyphenol-rich profile straight into every drizzle. Because this is a raw, no-cook sauce, all the olive oil's natural compounds remain fully active, delivering both flavor and functional nutrition to your plate. The smooth emulsification of oil with vinegar creates a sauce that adheres beautifully to grilled proteins and vegetables, making it more than just a condiment, it's the finishing touch that elevates everything it touches.

If you're looking for a consistent daily dose of olive oil's benefits without cooking, consider pairing this recipe with Olivea's Hydroxytyrosol Supplement. It's the same active compound you'd get from this sauce, delivered in convenient daily form. Either way, you're choosing a sauce that honors real ingredients and real nutrition.

View Nutrition Facts

Recipe Success Tips

Roast your own peppers for deeper, smokier flavor.

While jarred roasted red peppers work fine, roasting fresh red bell peppers over an open flame or under the broiler darkens them and concentrates their sweetness. Let them blister until charred, seal in a bowl for 10 minutes, then rub off the skin. The added step takes 15 minutes but transforms the sauce from good to restaurant-quality.

Use flat-leaf parsley, not curly. Texture matters.

Flat-leaf parsley breaks down more evenly in the food processor and doesn't create the stringy texture that curly parsley leaves behind. The result is a sauce that clings to food instead of sliding off. Source your parsley fresh, ideally within a day of making the sauce.

Smoked paprika is non-negotiable. It's the signature.

Regular paprika will leave your sauce tasting generic. The smoke compounds in smoked paprika create that characteristically bold, slightly charred flavor that makes red chimichurri unmistakably Argentine. Start with 1 teaspoon, taste, and adjust from there.

Emulsify the oil slowly to prevent separation.

After blending the peppers, herbs, and vinegar, add your Olivea Extra Virgin Olive Oil in a slow, steady stream with the food processor running. This gradual incorporation helps the oil and vinegar bond smoothly, creating a cohesive sauce that holds together for days. Rush this step and you'll end up with separated, greasy sauce.

Taste and adjust acid first, heat second.

Red chimichurri should make your mouth water slightly from vinegar and sing with pepper heat. Taste before adjusting. Most cooks instinctively reach for more salt and pepper, but the sauce usually needs more red wine vinegar for brightness and maybe a pinch more red pepper flakes for depth, not intensity.

Olivea EVOO adds both flavor and body to the final emulsion.

The quality of your olive oil matters here because it's the sauce's primary fat and carries most of the flavor. Use your best Olivea Extra Virgin Olive Oil, not a regular light olive oil. The polyphenols and complex taste compounds will shine through in the finished sauce, especially over grilled meats where the sauce's natural bitterness complements char and smoke.

Ingredients

servings

1/2 cup Olivea Extra Virgin Olive Oil
1 cup roasted red bell peppers, drained if jarred
3/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup fresh cilantro, roughly chopped
3 garlic cloves, minced
3 tablespoons red wine vinegar
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground

Kitchen Tools You'll Need

Food Processor

Cutting Board

Chef's Knife

Measuring Cups and Spoons

Glass Jar or Bowl for Storage

How to Cook Red Chimichurri Sauce (Chimichurri Rojo)

PREP

If using fresh red bell peppers, roast them directly over a gas flame or under the broiler until the skin blackens and blisters all over (about 8-10 minutes). Place in a covered bowl for 10 minutes to steam, then rub away the charred skin under running water and discard. Cut away the stem and seeds. If using jarred roasted peppers, drain them well and pat dry with paper towels to remove excess liquid.

On your cutting board, roughly chop the flat-leaf parsley and cilantro into 1-inch pieces. Mince the garlic cloves finely with your chef's knife. Measure out the red wine vinegar, smoked paprika, red pepper flakes, salt, and black pepper.

MIX

Add the roasted red peppers, chopped parsley, chopped cilantro, and minced garlic to your food processor. Pulse 8-10 times until the mixture resembles coarse sand with visible herb and pepper pieces. You want texture here, not a smooth puree.

Add the red wine vinegar, smoked paprika, red pepper flakes, salt, and black pepper. Pulse 5 more times to combine, then stop and taste a small spoonful. Adjust the vinegar if it needs more brightness or the pepper flakes if you want more heat.

With the food processor running on a slow pulse, drizzle in the Olivea Extra Virgin Olive Oil in a thin, steady stream. This gradual incorporation emulsifies the oil and vinegar together, creating a cohesive sauce rather than a separated, greasy one. The sauce should thicken slightly and take on a deeper red-orange color as it emulsifies.

FINISH

Scrape the sauce into a glass jar or bowl and let it rest for 15 minutes at room temperature before serving. This allows the flavors to meld and the sauce to thicken slightly as the oil fully incorporates. Taste one more time and adjust salt, vinegar, or pepper flakes if needed.

Recipe Notes

Serving Suggestions

Serve red chimichurri alongside grilled steak, roasted chicken, or charred vegetables. It's equally at home as a dip for crusty bread, a spread for grilled cheese sandwiches, or a finishing sauce drizzled over ceviche. The sauce's smoky, acidic profile cuts through richness beautifully.

Storage Tips

Transfer to an airtight glass jar and refrigerate for up to 3 weeks. The oil will solidify slightly in the cold, which is normal. Let it come to room temperature before serving for the best texture and flavor release. For longer storage, freeze in ice cube trays for up to 3 months, then thaw as needed.

Variations

For extra heat, increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne. For more herbaceous flavor, substitute half the cilantro with fresh oregano. Some cooks add a splash of sherry vinegar or aged red wine vinegar for depth. Experiment to find your preference.

Ingredient Sourcing

The quality of your Olivea Extra Virgin Olive Oil makes a real difference here since it's the sauce's primary fat and flavor carrier. Choose an oil with complexity and a slight peppery finish to complement the smoke from the paprika. Fresh herbs are worth the effort, but if you must use dried, reduce quantities by two-thirds and add them during the PREP phase so they rehydrate.

Nutrition Facts per Serving

Nutrition Facts

Serving size 2 tablespoons

Calories 130

% Daily Value*

Total Fat 14g18%

Saturated Fat 2g10%

Trans Fat 0g

Unsaturated Fat 12g

Monounsaturated Fat 10g

Polyunsaturated Fat 1.5g

Cholesterol 0mg0%

Sodium 185mg8%

Total Carbohydrate 3g1%

Dietary Fiber 1g3%

Total Sugars 1g

Includes 0g Added Sugars 0%

Protein 0g0%

Vitamin A 95mcg11%

Vitamin C 22mg24%

Vitamin D 0mcg0%

Calcium 18mg1%

Iron 0.8mg4%

Potassium 148mg3%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Red chimichurri delivers polyphenols in their most vibrant form, since no cooking means no heat to diminish the natural compounds in Olivea's Extra Virgin Olive Oil. For a daily dose of the same beneficial compounds, try Olivea's Hydroxytyrosol Supplement, a convenient way to get polyphenol support every single day without turning on the stove.

Olivea: Suplemento de hidroxitirosol

$40.00

Add to Cart

Frequently Asked Questions

What's the difference between red chimichurri and green chimichurri?

Green chimichurri centers on fresh herbs, parsley, and cilantro with just a touch of vinegar. Red chimichurri (rojo) swaps those herbs for roasted red peppers and smoked paprika, creating a sweeter, smokier, more robust sauce. Both are Argentine in origin and both pair beautifully with grilled meats.

Can I use fresh red peppers instead of roasted?

You can, but roasting them first makes a significant difference. The roasting process caramelizes the peppers' natural sugars and deepens their flavor, creating the sauce's signature smokiness. If you use fresh raw peppers, the sauce will taste lighter and less balanced. We recommend taking 10 minutes to roast them first.

How long does red chimichurri keep?

Stored in an airtight glass jar in the refrigerator, red chimichurri stays fresh for up to 3 weeks. The oil will solidify in the cold, which is completely normal. Frozen in ice cube trays, it lasts up to 3 months. Thaw at room temperature before serving.

Is red chimichurri spicy?

It has a moderate heat level from red pepper flakes, but the heat is balanced by the sweetness of the roasted peppers and the richness of the olive oil. If you're heat-sensitive, start with 1/4 teaspoon of red pepper flakes instead of 1/2. You can always add more, but you can't remove it.

What kind of olive oil should I use?

Choose a high-quality extra virgin olive oil like Olivea's, which has the complexity and slight peppery finish to complement the sauce's smokiness. The oil is the foundation of the sauce and its quality will shine through in every bite. Avoid light or regular olive oil, which lack the flavor depth needed here.

Can I make red chimichurri in a blender instead of a food processor?

A blender will over-process the sauce into a smooth puree, losing the wonderful texture of visible herb and pepper pieces. A food processor's pulse function gives you much better control. If you only have a blender, pulse it just once or twice and watch carefully to avoid over-blending.

Does red chimichurri contain any allergens?

Our recipe contains no common major allergens. However, if your food processor has been used for tree nuts or seeds previously, there could be cross-contamination risk. The sauce itself is naturally dairy-free, gluten-free, and suitable for most dietary restrictions.

What should I serve with red chimichurri?

It pairs beautifully with grilled steak, roasted chicken, charred vegetables, and crusty bread. Use it as a finishing sauce drizzled over ceviche, a spread on grilled cheese sandwiches, or a dip for vegetable sticks. The sauce's acidic, smoky profile cuts through richness and complements char and smoke.

Why did my chimichurri separate into oil and liquid?

Separation happens when you add the oil too quickly without emulsifying. The oil and vinegar didn't bond smoothly. To fix it, transfer the separated sauce back to the food processor and slowly drizzle it in again while running on low, as if you're making mayonnaise. The emulsifier in the peppers and herbs will pull everything back together.

Can I make this recipe ahead for a dinner party?

Absolutely. Red chimichurri actually improves when made 1-2 days ahead, as the flavors deepen and meld. Make it up to 3 weeks in advance and store in the refrigerator. Bring it to room temperature 15-30 minutes before serving so the oil returns to liquid form and the flavors taste bright.